Teriyaki Chicken

Recipe Ingredients

2 lbs	908g / 32oz	Boneless skinless chicken breasts
1		Mixed frozen vegetables with water
		Chestnuts - (16 oz)
		(broccoli, carrots, water chestnuts)
2 tablespoons	30ml	Quick-cooking tapioca
1 cup	237ml	Chicken broth
4 tablespoons	60ml	Brown sugar
4 tablespoons	60ml	Teriyaki sauce
2 tablespoons	30ml	Dry mustard
1 1/2 teaspoons	7.5ml	Grated orange peel
		(or 1 tspn dried grated orange peel)
1 teaspoon	5ml	Ground ginger
		Hot boiled rice

Recipe Instructions

Rinse chicken and pat dry. Cut chicken into 1-inch pieces. In the crock pot place the frozen vegetables; sprinkle with tapioca. Place chicken on vegetables. Mix the remaining ingredients, except rice, together in a small bowl. Pour over chicken. Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.

Serve over rice.

This recipe yields 4 to 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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